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Wow! What an overwhelming response to the einkorn blueberry scone/gluten chat last week. I heard from so many of you, echoing similar feelings about gluten, the fear epidemic that we’re creating around food in America, and getting back to real (traditional) food.
I also heard from many of you with a request to please continue sharing gluten-free recipes. You guys, that’s no problem. I promise, the gluten-free recipes aren’t going away. Just as the gluten recipes didn’t disappear when I cut gluten from my diet (read more about that). (<–Thankfully, I worked ahead before my protocol began. I also have a lovely recipe development partner, Helen.)
I believe in balance and variety, and that includes–if you can–consuming a variety of grains and naturally gluten-free ingredients. I’ll also continue to label recipes as gluten-free (or dairy-free, or vegetarian, etc.) when appropriate, because I want to make finding recipes an easy and simple task here on Live Simply. Cool?
In the spirit of celebrating real ingredients and homemade food, I thought it would be fun to make another treat. This time with a different ancient grain: spelt.
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Spelt, unlike einkorn, is a fairly easy grain to find for the majority of people. If you have a health food store in your area, or any store that carries “health food,” you can probably find spelt. You can even order spelt on Amazon for a decent price.
The beauty of using ancient grains, whether that’s einkorn, spelt, heirloom wheat, etc. is that these grains are easier to digest, and also boast a lower gluten content and higher protein. This doesn’t mean that people with a gluten intolerance can consume these grains. It simply means these grains have maintained their original attributes. They haven’t been manipulated or tampered with.
Besides einkorn, spelt has become my favorite (gluten-containing) grain to use in baked goods. Spelt has a naturally nutty, sweet flavor that’s imparted to baked goods. Spelt can be tricky to work with since it can result in rather dry baked goods, but this is an easy fix with an accurate wet to dry ingredient ratio.
I also love to mix spelt with einkorn, or oat flour, when baking. Mixing flours often results in unique flavors and the most favorable textures. For today’s recipe, chocolate chip cookies, we’re going to work with just one grain: spelt.
The nutty, rustic sweetness of spelt comes through in these cookies–which I find delightful. And the texture is everything I want in a good ol’ homemade cookie.
These cookies aren’t doctored up with special ingredients–beans, veggies, or superfood powders. Nope, they’re cookies! Just good ol’ treats that are made with simple, real ingredients. Simple ingredients that show your family just how delicious homemade food can be. Move aside, cookie dough packages!
Ancient Whole Grain Chocolate Chip Cookies (Spelt Flour Cookies)
These cookies aren't doctored up with special ingredients--beans, veggies, or superfood powders. Nope, they're cookies! Just good ol' treats that are made with simple, real ingredients. Simple ingredients that show your family just how delicious homemade food can be. Move aside, cookie dough packages!
Preheat the oven to 350F and line a sheet pan with parchment paper.
In a medium-size mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, using a hand mixer (or a stand-mixer fitted with the paddle attachment), cream together the softened butter and sugar. Then beat in the eggs and vanilla extract.
Mix the flour mixture into the wet ingredients in two batches.
Fold in the chocolate chips.
Scoop the dough (I used a 4 teaspoon cookie scoop) and place on the sheet pan, placing the dough about an inch apart on the baking sheet to allow for spreading.
Bake for 9-12 minutes, depending on size, until lightly browned on the edges and slightly firm in the center.
Let the cookies rest on the hot baking sheet for 5 minutes before removing to a cooling rack.
Keep the dough in the fridge between rounds.
*My favorite chocolate chip brands are Enjoy Life (the mini or morsel size chips are the best) and Equal Exchange.
Dairy-Free: If you wanted to go dairy-free, you could try using softened coconut oil; however, I haven't tested this suggestion. I'm not sure how they would turn out.
Freezing: If you don't want to cook all the dough, you can always stash away some of the dough in the freezer for an easy grab-n-bake option.
Gluten-Free: If you're looking for a gluten-free chocolate chip cookie recipe, this "miracle" almond flour recipe is my favorite.